Pasilla Peppers

Pasilla peppers are the dried form of the chilaca chili pepper, native to Mexico. The peppers are long, slender, and dark brown to black when dried. They have a mild to medium heat with smoky, fruity, and slightly bitter notes.

Pasilla peppers are used as a flavoring agent, adding depth and a mild smoky heat to foods. They are common in Mexican and Southwestern cuisine, often found in moles, sauces, marinades, and chili dishes. They can also be used in rubs for meats or added to stews and soups.

Pasilla peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins and antioxidants. International bodies like JECFA have evaluated chili peppers and their extracts, but no specific evaluations for pasilla peppers alone are widely cited. Evidence does not suggest adverse health effects from typical dietary consumption.